Jicama and Cilantro Dip

Jicama's roots: Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw. Look for the roots in the produce section, and choose those that feel solid and heavy.

  • Yield: Makes 1 1/2 cups
Jicama and Cilantro Dip

Source: Everyday Food, May 2007


  • 1 packed cup fresh cilantro leaves, plus more for garnish (optional)
  • 1 cup reduced-fat sour cream
  • 1 to 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • coarse salt and pepper
  • 2 medium jicamas (about 1 pound each), peeled and cut into matchsticks


  1. In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.


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